Lobster, Chinese Style Recipe

Humanely dispatch and blanch

Bring a very large pot of water to a rolling boil. Add 1 tbs kosher salt to the water. While water heats, prepare an ice bath: combine 4 cups ice with cold water in a large bowl. Put the live lobster in the freezer for 10–12 minutes to sedate (optional but recommended). With a sharp chef’s knife, quickly split the lobster down the head between the eyes (or place lobster head-first into boiling water). Immediately plunge the lobster into the boiling salted water and cook for 3 minutes for 1.5–2 lb lobster (the shell will turn bright red and meat will be mostly opaque). Remove lobster and transfer to the ice bath to stop cooking. When cool enough to handle (about 5 minutes), remove lobster meat from tail and claws: split tail shell, remove meat in one piece; crack claws and remove meat. Leave large chunks intact. Reserve shells (optional) for stock or discard.

Pat the lobster meat dry with paper towels. Cut tail meat into large bite-sized pieces (1–1.5 inch). Roughly chop claw meat as needed. Keep pieces distinct but uniform so they heat evenly in the sauce.

Prep sauce

In a small bowl whisk together: 1 cup warm chicken stock (or water), 2 tbs Shaoxing wine, 1 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp fish sauce, 1 tsp sugar, and 1 tsp freshly ground white pepper. In a second small bowl make a slurry: dissolve 1 tsp cornstarch in 1 tbs cold water and set aside.

Aromatics and searing

Heat a large wok or heavy skillet over high heat until very hot. Add 4 tbs neutral oil and swirl to coat. Reduce heat to high-medium. Add the julienned ginger and sliced garlic; stir-fry 20–30 seconds until fragrant but not browned. Add the sliced white parts of the scallions and fry 15–20 seconds to release aroma.

Cook lobster in sauce

Add the blanched, dried lobster pieces to the wok and toss quickly with the aromatics for 30–40 seconds to coat and heat through. Pour in the prepared sauce mixture and bring to a simmer (bubbles at edges). Stir gently to distribute sauce without breaking the lobster pieces. Simmer 1–2 minutes until lobster is just cooked through and opaque (do not overcook).

Thicken and finish

Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring the sauce gently. Cook 30–45 seconds until sauce thickens slightly and glazes the lobster. Remove from heat and drizzle 1 tsp toasted sesame oil over the dish. Add the green parts of the scallions and toss gently to combine.

Transfer the lobster and sauce to a warmed serving platter. Sprinkle additional julienned scallion greens and 2 tbs cilantro leaves over the top. Arrange lemon or lime wedges alongside for optional brightness. Serve immediately with steamed rice or plain noodles to soak up the sauce.